Ordinarily, I prefer the clean, neutral flavor and moist texture of gently poached chicken for chicken salad, but the deeper, more savory flavor of the roasted meat used here stands up nicely to the dressing. (The kitchen's other mellower chicken salads, a traditional herb dressing and another with dried apricots, might both be nicer with poached meat.) That dressing—a mix of mayo, deeply fragrant hot and sweet curry powders, finely chopped onion, celery, garlic, and scallions, almonds, and a goodly amount of both ginger and mango chutneys—is thick and creamy, spicy-sweet, and so decadent that the pint-size container ($9.45) feeds at least two when making open-faced sandwiches (Sweet Berry sells good sliced bread from Pain D'Avignon and other local bakers). It also doubles as a good (albeit chunky) dip for cut-up vegetables or a bold filling for deviled eggs.

About the author:Liz Bomze lives in Brookline, MA, and works as the Senior Features Editor for Cook's Illustrated Magazine. In her free time, she freelances regularly for the Boston Globe, Boston Magazine, the Improper Bostonian, and Martha's Vineyard Magazine; practices bread-baking and canning; takes photos; reads; and watches baseball. Top 5 foods: fresh noodles, gravlax, sour cherry pie, burrata, ma po tofu.

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